Mocha Swirl Mousse
|Coffee and chicory essence|
|Cocoa powder||2 Teaspoon|
|Low fat drinking chocolate powder||1 Teaspoon|
|Half fat creme fraiche||5 Fluid Ounce (150 Milliliter)|
|Powdered gelatin||2 Teaspoon|
|Boiling water||2 Tablespoon|
|Egg whites||2 Large|
|Castor sugar||2 Tablespoon|
1)In a bowl, take chicory and coffee essence.
2)In another bowl, take drinking chocolate and cocoa powder.
3)Add half of creme fraiche to one bowl and half to another.
4)Mix ingredients in both bowls very well.
5)In a pan, boil water and dissolve gelatin in it.
6)In a clean bowl, whisk egg whites with sugar until peaks appear.
7)Divide egg white mixture into two portions and add to bowls of coffee mixture and cocoa mixture.
8)Similarly, divide gelatin into two portions and fold into both bowls until well blended.
9)Take 4 serving glasses, transfer small amounts of both mousses one after another into them and swirl. Refrigerate until set.
10)Serve topped with creme fraiche, chocolate coffee bean and dusted with cocoa powder.